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Healthy & Moist Chocolate Zucchini Muffins

Healthy & Moist Chocolate Zucchini Muffins You’ll Adore

Healthy & Moist Chocolate Zucchini Muffins offer a guilt-free indulgence with hidden veggies and rich chocolate flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Grated Zucchini Squeeze out excess liquid
  • 2 Large Eggs Essential for binding
  • 1/3 cup Avocado Oil or Olive Oil Can substitute with canola oil
  • 1/2 cup Maple Syrup Honey can be used alternatively
  • 1 teaspoon Vanilla Extract Use pure for best flavor
  • 1/2 cup Unsweetened Applesauce Ripe mashed bananas can substitute
  • 1 1/2 cups Whole Wheat Flour Adjust water if using all-purpose flour
  • 1/2 cup Unsweetened Cocoa Powder Ensure it's unsweetened
  • 1 teaspoon Baking Soda Essential for rising
  • 1 teaspoon Baking Powder Essential for rising
  • 1 teaspoon Cinnamon Adjust to taste
  • 1/4 teaspoon Salt Enhances sweetness
  • 1/2 cup Chocolate Chips Dark chocolate chips recommended

Equipment

  • 12-cup muffin tin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. Squeeze out excess moisture from the grated zucchini using a clean paper towel.
  3. In a large bowl, whisk together zucchini, eggs, avocado oil, maple syrup, vanilla extract, and applesauce until smooth.
  4. In a separate bowl, sift together whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, and salt.
  5. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  6. Gently fold in chocolate chips evenly throughout the batter.
  7. Evenly distribute the batter into each muffin cup, filling about ¾ full.
  8. Bake for 18-20 minutes and check for doneness with a toothpick.
  9. Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Squeeze zucchini properly to avoid soggy muffins. Avoid overmixing for light and fluffy texture.

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